Traditional Colcannon Recipe
Colcannon is a traditional Irish dish of mashed potatoes and cabbage. Upgrade your everyday mashed potatoes with the addition of cabbage and green onions!
This traditional Irish colcannon is one of my favorite ways to elevate basic mashed potatoes. The creamy mashed potatoes are folded together with buttery cabbage and green onions, adding color, texture, and a welcome savory depth. It’s hearty and rustic, but still simple enough to serve with just about anything—from roast meats to a casual fried egg.
Cabbage is classic in colcannon, though kale works just as well if that’s what you have on hand. I like to sauté the cabbage in butter with the white parts of green onions, then stir it all into fluffy mashed potatoes. Serve it with a generous pat of butter melting on top—it’s comfort food at its finest.
The name “colcannon” comes from the Gaelic term “cál ceannann,” which means “white-headed cabbage.” While the exact origin of the dish is unknown, it is believed to have been a peasant dish that originated in rural Ireland in the 17th or 18th century.
Colcannon remains a popular dish in Ireland and is also enjoyed in other parts of the world, particularly in areas with a strong Irish heritage. Along with boxty, soda bread, coddle, and Irish stew, colcannon is a beloved part of Irish culinary tradition.
What You’ll Like About This Dish
Comforting and hearty. Creamy mashed potatoes with savory cabbage and green onion make a satisfying side.
Simple, rustic ingredients. Nothing fancy—just potatoes, butter, milk, and greens.
Perfect for St. Patrick’s Day. A traditional Irish dish that’s welcome on any holiday table.
Ingredient Notes
- Potatoes: Starchy baking potatoes (like Russets) give the smoothest mash.
- Salt: Add to the boiling water and adjust again to taste at the end.
- Butter: Adds richness—use unsalted so you can control the seasoning.
- Cabbage: Green cabbage is classic, but feel free to use kale or a mix.
- Green onions: Both the white parts (sautéed) and green parts (stirred in) add mild onion flavor.
- Half-and-half or milk: Adjust for creaminess—start with less and add more as needed.
- Black pepper: Add freshly ground to taste for a warm, peppery finish.
Steps to Make Traditional Colcannon
- Peel and cut the potatoes into large chunks.
- Boil in salted water until fork-tender, then drain and mash (or rice).
- In a separate pan, melt butter and sauté the white parts of the green onions.
- Add chopped cabbage and cook until tender, then stir in the green onion tops.
- Optionally blend or pulse the cabbage mixture if you want a finer texture.
- Combine the mashed potatoes, cabbage mixture, and more butter.
- Stir in warm milk or half-and-half until the texture is as creamy as you like.
- Taste and adjust salt and pepper before serving.
Tips for Great Colcannon
- Use a potato ricer for the fluffiest mashed texture.
- Start with ¾ cup of milk or half-and-half and add more only if needed.
- Sauté the cabbage just until tender but not mushy—it should still have a bit of bite.
- Pulse the cabbage mixture for a smoother mash, or skip that step for a more rustic feel.
- Top each serving with a pat of butter for a traditional finish.
Recipe Variations
- Use kale instead of cabbage. Sauté chopped kale until tender—about 5 to 7 minutes.
- Make it garlicky. Add a clove or two of minced garlic to the butter before adding the cabbage.
- Add leeks. Substitute sliced leeks for the green onions, cooking them until soft and fragrant.
- Cheesy colcannon. Stir in ½ cup of grated white cheddar or Irish Dubliner cheese.
- Turn it into cakes. Pan-fry leftover colcannon into golden brown potato cakes.
Serving Suggestions
- With sausage: Bangers and mash is a classic pairing.
- With corned beef: Perfect for a St. Patrick’s Day spread.
- With eggs: Top with a poached or fried egg for a hearty brunch.
- With roast meats: Serve alongside roast chicken, lamb, or beef.
- As a vegetarian main: Pair with roasted root vegetables or a mushroom gravy.
How to Store
Refrigerate: Store leftover colcannon in an airtight container in the fridge for up to 4 days.
Freeze: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the texture.
Traditional Colcannon Recipe
Ingredients
- 3 pounds potatoes, (baking potatoes, about 4 large)
- Salt, to taste
- 8 tablespoons unsalted butter, divided
- 1 pound cabbage, about 4 cups chopped
- 4 green onions, thinly sliced, white and light green separated from green
- 3/4 to 1 cup half-and-half, or whole milk
- Freshly ground black pepper, to taste
Instructions
- Peel the potatoes and slice them into 2-inch to 3-inch chunks.Put the potatoes in a large saucepan and cover with cold water, at least 1 inch above the potatoes. Add 1 tablespoon of salt, and bring to a boil over high heat.
- Reduce the heat to medium-low, cover the pan, and boil the potatoes until they are fork-tender, about 20 minutes. Drain in a colander.
- If you have a ricer, rice them into a large bowl. Otherwise, put them in the bowl and mash with a potato masher.
- Meanwhile, melt 6 tablespoons of the butter in a large saucepan or sauté pan over medium heat.
- Add the white parts of the green onions to the pan and cook for 1 minute. Add the cabbage and cook, stirring frequently, until tender, about 5 to 7 minutes. Add the sliced green onion tops and continue to cook for 2 minutes.
- Optionally, transfer the cabbage to a blender or food processor with about 1/2 cup of the half-and-half or milk and pulse it until it is chopped more finely but still has texture.
- Add the cooked cabbage mixture to the potatoes along with the remaining 2 tablespoons of butter. Taste for salt and pepper, and mash, adding more half-and-half or milk, as desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
